Alter
2Jahre
Farbe
Ursprungsland Schweiz
Geschmack
und Aroma
Mischung
55%
28%
17%
Flüssigkeit
Mehl
Weitere
Schnurri
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My job as a baker and my interest in new breads and ideas.
Charakteristische Eigenschaften
Fruity during fermentation, with a sour taste at the end without being disturbing. Strong sour smell. Little lactic acid, strong grain taste. It doesn't taste salty but it's rich.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 800g Water
- 50g Banana bio
- 30g Lemon juice bio
- 50g Raw sugar bio
- 160g Wheat flour
- 110g Yeast water
- 10g Raw sugar bio
- 500g Wheat flour
- 350g Water
- 270g 1. refresh
Zutaten für die Auffrischung
- 800oz Wheat flour
- 200oz Smell flour
- 200g Sourdough
- 750oz Water
1
Refresh/Storage
Knead the ingredients into a dough. When the volume has doubled, put it in the fridge. For control; Doubling should be completed after 3 hours.
800oz Wheat flour
200oz Smell flour
200g Sourdough
750oz Water
Aufarbeitung
1
Yeast Water
Chop up the bananas and mix with the other ingredients. Mix well. Let stand at 26 to 28 degrees for 4 to 7 days. Stir daily with a wooden spoon. Then strain and process further or store in the refrigerator.
800g Water
50g Banana bio
30g Lemon juice bio
50g Raw sugar bio
2
Sourdough Approach
Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees.
160g Wheat flour
110g Yeast water
10g Raw sugar bio
3
Sourdough 1. Refresh
Knead wheat flour, water and the 1. Refresh into a dough. Allow to double at 26 degrees.
500g Wheat flour
350g Water
270g 1. refresh
4
Sourdough
Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees. After 4 further refreshments the sourdough should be leavenable.